English
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Using the oven
Mode
Instruction
Convection
Bake
• Convection Bake uses a fan to circulate the oven’s heat evenly and
continuously within the oven.
• This improved heat distribution allows for even cooking and
excellent results while using multiple racks.
• Provides the best performance for cookies, biscuits, brownies,
cupcakes, cream puffs, sweet rolls, angel food cake and bread.
• When convection baking with one rack, place the rack at Level 3.
• When convection baking with two racks, place them at Levels 2 and
4 for cake and cookies.
• When convection baking with three racks, place them at Levels 1, 3,
and 5 for cookies. For the best results, use commercial half-sheets or
a 16" cookie sheet.
• The oven temperature must be manually reduced by 25°F while
using Convection Bake mode.
• Oven can hold a full-sized commercial baking sheet (18" x 26"). When
using commercial size baking utensils, use only one.
Convection
Roast
• Convection Roast is good for cooking large tender cuts of meat,
uncovered. The convection fan circulates the heated air evenly over
and around the food.
• Meat and poultry are browned on all sides as if they were cooked on
a rotisserie.
• The heated air seals in juices quickly for moist and tender results
while, creating a rich, golden-brown exterior.
Broil
• Broiling cooks tender cuts of meat by direct heat under the broil
element of the oven.
• The high heat cooks quickly, creating a rich, golden-brown exterior.
Broil mode is best for cuts of meat, fish, and poultry up to 1 inch
thick.
• Always preheat the oven for 5 minutes before broiling.
• See the
Broiling recommendation guide
section starting on page
51
.
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